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Table 6 Properties of fermented skimmed milk

From: Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation

Strain

Protein, %

Whey protein, %

Lactose, %

Solids, %

pH

TTA. ml

WHCa, %

Syneresis, g water/100 g yoghurt

Dynamic viscosity, sec

AG1

4.1 ± 0.08

3.0 ± 0.11

4.5 ± 0.07

8.8 ± 0.11

3.7 ± 0.08

1.0 ± 0.01

36 ± 4.2

22 ± 2.9

6.6 ± 0.17

AG8

4.2 ± 0.10

3.1 ± 0.08

4.5 ± 0.11

9.4 ± 0.14

3.7 ± 0.08

1.1 ± 0.02

37 ± 1.60

19 ± 1.5

7.1 ± 0.09

AG9

4.2 ± 0.08

3.0 ± 0.11

4.5 ± 0.08

9.4 ± 0.20

3.7 ± 0.20

1.0 ± 0.02

35 ± 2.88

24 ± 3.5

7.8 ± 0.28

AG10

4.1 ± 0.08

3.1 ± 0.08

4.6 ± 0.04

9.5 ± 0.17

3.6 ± 0.08

1.1 ± 0.02

36 ± 2.88

19 ± 4.2

7.1 ± 0.17

AG15

4.1 ± 0.10

3.1 ± 0.06

4.4 ± 0.14

9.7 ± 0.07

3.9 ± 0.13

1.0 ± 0.02

37 ± 3.48

24 ± 3.1

6.0 ± 0.22

AG16

4.2 ± 0.10

3.0 ± 0.06

4.5 ± 0.10

9.1 ± 0.09

3.9 ± 0.08

1.0 ± 0.01

34 ± 2.11

24 ± 2.1

6.6 ± 0.11

Yogurt

4.2 ± 0.22

3.1 ± 0.04

4.5 ± 0.11

11.1 ± 0.11

3.9 ± 0.21

0.9 ± 0.02

39 ± 3.48

23 ± 3.5

7.2 ± 0.17

Milk

4.2 ± 0.09

4.7 ± 0.08

8.7 ± 0.173

6.7 ± 0.10

0.2 ± 0.01

  1. aWHC Water holding capacity